Veggie summer rolls are loaded (like LOADED) with vitamins and crunchy vegetables. Together with the creamy peanut butter sauce, they’re just the right food if you’re looking for a satisfying yet refreshing dish.
Sauce VARIATION 1: Finely chop the ginger, garlic and chilli, place in a bowl with the remaining ingredients and mix well with a whisk. Refrigerate until ready for use.
Sauce VARIATION 2: Put all ingredients in a bowl and mix with a hand blender until creamy. Refrigerate until ready for use.
Cut the tofu into strips about 5 x 5 mm thick. Heat a pan. Fry the tofu in sesame oil until crispy on all sides. Deglaze with soy sauce and maple syrup. Cook for another minute.Remove from the heat.
Dip the rice paper briefly in water and place it on a moistened work surface. Place the vegetable strips, glass noodles, mango, salad and spring onion in the middle. Fold the top and bottom ends inwards and roll them into a roll.
Serve the summer rolls with the peanut butter lime sauce. If they are not eaten immediately, cover the summer rolls with cling film or aluminium foil to prevent them from drying out.